Combine marshmallows and butter in a Dutch oven. Cook over medium-low heat until melted and smooth, stirring occasionally. Remove from heat.
Combine popcorn and cookies in a large bowl. Pour marshmallow mixture over popcorn mixture, tossing to coat. Stir in candy corn. Spray hands with vegetable spray and shape popcorn mixture into 3-inch balls, pressing together firmly. Cool on wax paper. Wrap balls in plastic wrap. Store in an airtight container up to 3 days. Makes 20.